Halloween Deviled Eggs
Updated Oct 23, 2025
These Halloween deviled eggs are fun to make. This recipe shares 3 versions with a pumpkin one, a spider, and a green little monster.
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Halloween deviled eggs are so fun!
I make these Halloween deviled eggs every year, and they never fail to get a reaction! They’re spooky and cute, which is basically the whole point of Halloween food, right? Between the olive spiders, the little guac monsters, and the paprika “pumpkins,” they’re fun to make and even more fun to eat.
What I love most about these Halloween deviled eggs is that they’re actually delicious, not just a novelty. The fillings are creamy and flavorful, and you can mix and match the colors and toppings depending on how creepy you want to get. They’re a great make-ahead snack for parties or a fun way to get the kids involved in Halloween prep without a sugar overload.
Happy Cooking!
– Yumna
Halloween Deviled Egg Ingredients
Deviled Egg Ingredients
- Eggs: Look for large or jumbo eggs for this recipe (they have the best ratio of yolk to white and are much easier to work with).
- Mayonnaise: I like to use avocado oil mayonnaise, but any kind will do. You can also use Greek yogurt at a 1:1 ratio for a lighter deviled egg filling!
- Dijon mustard: Dijon is my favorite, but feel free to swap in a milder type of mustard if you like.
- Lemon juice: Fresh lemon juice is always best, but bottled juice will do if that’s all you have.
- Seasoning: You’ll just need salt and pepper to season these deviled eggs!
Deviled Egg Mix-Ins
- Harissa paste: I like to make my own harissa paste but store-bought is fine, too. You can also use sriracha sauce or even a little bit of cayenne pepper mixed with tomato paste to get that Halloween-orange color.
- Turmeric: For the yellow color! Any powdered turmeric will work.
- Avocado: Look for a ripe, soft avocado to give the little green monster its color. You can also sub in pesto, if you like!
Halloween Garnishes
- Black olives: You’ll need whole and sliced black olives for the spiders and the eyes of the little green monster. Canned or jarred olives are fine!
- Parsley leaves: I like to use flat-leaf parsley for the pumpkins and the “hair” on the little green monsters. Cilantro or basil will also work!
- Paprika: Smoked paprika is my favorite, but you can use regular paprika for a milder flavor.
How to Make Halloween Deviled Eggs
Halloween Deviled Eggs Recipe
These Halloween deviled eggs are fun to make. This recipe shares 3 versions with a pumpkin one, a spider, and a green little monster.
Ingredients
For The Eggs:
- 6 large eggs
- 3 tablespoons mayonnaise plus more as needed
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Mix Ins:
- ¼ avocado
- ½ tablespoon harissa paste or tomato paste
- ½ teaspoon turmeric
Garnishes:
- smoked paprika
- Parsley Leaves
- Black olives halved and thinly sliced into rings
Instructions
- Place the eggs in a medium pot. Cover with cold water by one inch. Set over medium heat and bring to a boil. As soon as the water reaches a boil, remove from heat and cover. Let sit for 15 minutes. Remove from pot and set in an ice bath to cool.
- Once cool, peel hard boiled eggs. Cut the eggs in half and scoop the yolks into a large bowl. Set the egg whites aside on a large platter. Season with salt and place in the fridge while you prepare the filling.
- Mash the egg yolks with the back of a fork, then mix in mayonnaise, Dijon, lemon juice, salt and pepper.
- Divide the filling evenly among 3 smaller bowls. To the first bowl, add avocado and mix until combined. To the second bowl, add harissa paste and mix until combined. To the third bowl, add turmeric (and more mayonnaise if needed) and mix until combined.
- Add each of the fillings to three separate sturdy zip top bags. Snip off the corner of the first bag. Using it like a pastry bag, fill four of the prepared egg whites with the first color filling. Repeat with the other two colors of filling until all of the egg whites have been filled.
- To garnish the avocado eggs, use two black olive slices to form eyes. To garnish the harissa eggs, use a parsley leaves as a pumpkin stem, then sprinkle them with a little smoked paprika. To garnish the turmeric eggs, use half black olive slices to form the spider body and thinly sliced black olives to form the spider legs. Serve right away.
Notes
My Top Tip: Use vinegar! However, you choose to cook your hard-boiled eggs, add a tablespoon of vinegar into the water. It will make peeling the eggs much easier.
Storage: Deviled eggs are best eaten the day they’re made, but can be stored in the fridge in an airtight container for 2 to 3 days. Keep in mind the deviled eggs with avocado will brown!
*Nutrition label is for Avocado Deviled Eggs.
Nutrition
Calories: 63kcal, Carbohydrates: 1g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 83mg, Sodium: 111mg, Potassium: 54mg, Fiber: 0.3g, Sugar: 0.2g, Vitamin A: 128IU, Vitamin C: 1mg, Calcium: 14mg, Iron: 0.4mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Ways To Cook Your Hard Boiled Eggs
- Air Fryer Hard Boiled Eggs
- Instant Pot Hard Boiled Eggs
- Hard Boiled Eggs in Oven
- Stovetop Hard Boiled Eggs
Recipe Tips
- Use vinegar! However, you choose to cook your hard-boiled eggs, add a tablespoon of vinegar into the water. It will make peeling the eggs much easier. Or try my instant pot eggs method. It’s my favorite way to make hard boiled eggs!
- Try adding butter to your deviled eggs. Julia Child was famous for adding a pat or two of butter (1 to 2 tablespoons) to her deviled egg filling. It keeps the filling from drying out and gives it a decadent flavor.
Comments
Definitely try making this. Even if you are not crafty it will turn out great. Thanks for a great Halloween party idea.
Hi,
This looks so fun. It’s just the two of us, but I think I will do this and surprise Tom.
We have not done much for the past few years, so this will be fun.
Thank you so much! That would be such a fun surprise! Let me know how it turns out.
When Tom looked at the container with the eggs, he thought they came from the store delivered that day.
He liked the turmeric the best, and the spicy ones, but the avocado was previously frozen and not very tasty.
Thank you,
Cynthia and Tom
That is such a compliment! Definitely use fresh avocado next time if possible. Glad you both enjoyed the recipes!
Love the idea of harissa and avocado in the deviled eggs to get the desired colors for each Halloween character; and of course the flavor! You are so thorough and creative!
Thank you so much! Aww, I really appreciate it!